Photo of Yellow curry chicken with Thai basil by WW

Yellow curry chicken with Thai basil

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Takeaway isn't the only fast food - you can be enjoying this homecooked Thai curry in half an hour or less.


Canola oil

2 tsp

Brown onion

1 large, cut into thin wedges

Yellow curry paste

2 tbs

Chicken stock

2 cup(s), (500ml)

Orange sweet potato (kumara)

450 g, peeled, cut into 3cm pieces

Skinless chicken breast

450 g, cut into 3cm pieces

Cherry tomatoes

250 g, halved

Green beans

150 g, trimmed, cut into 3cm lengths

Lime juice

2 tsp

Brown sugar

1 tsp

Fresh basil

1 cup(s), (Thai), torn

White boiled rice

2 cup(s), (Jasmine) to serve


  1. Heat the oil in a large saucepan over high heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add the stock and sweet potato and bring to the boil. Reduce heat and simmer for 5 minutes. Add the chicken and simmer for 3 minutes. Add the tomatoes and beans and simmer for 3–4 minutes or until the chicken is cooked through and the potato is tender.
  3. Stir in the juice, sugar and half the basil. Serve the rice topped with the curry and sprinkled with remaining basil leaves.


Bunches of Thai basil are available from the fresh produce section of most supermarkets. It has small leaves with purple stems and a distinct, slightly aniseed aroma.